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Halloumi, raspberry, cavolo nero & butternut squash salad
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Serves: 4 - 6
½ butternut squash
5 tsp olive oil
200g cavolo nero
2 tsp lemon juice
250g No.1 Halloumi
3 tbsp pumpkin seeds, toasted
¼ x 25g pack flat leaf parsley, leaves only, chopped
For the dressing
1 tsp clear honey
1 tsp pomegranate molasses
2 tbsp aged balsamic vinegar
3 tbsp extra virgin olive oil
1. Preheat the oven to 220ºC, gas mark 7. Scrub the squash skin and dry. Leaving the skin on, halve the squash, remove the seeds, then slice into half moons approx 0.5cm thick. Toss with 3 tsp oil in a large mixing bowl and lay out in a single layer on 1-2 large baking trays. Season well, then roast for 25 minutes, until tender.
2. Meanwhile, wash and dry the cavolo nero and rip the leaves away from the tough stalks. Discard any damaged leaves, then tear the rest into a large mixing bowl. Season. Add the lemon juice and remaining 2 tsp olive oil, then use clean hands to massage the cavolo nero for a couple of minutes to tenderise the leaves. Set aside.
3. For the dressing, mix the raspberries, honey, a pinch of salt and the pomegranate molasses together, then set aside for 5 minutes. Pour the mixture into a lidded jar and add the balsamic vinegar and olive oil. Seal and shake until everything is well mixed.
4. Cut the halloumi into 10 slices, then griddle (or grill) on both sides until golden brown. Arrange the cavolo nero and squash on a large platter. Add the halloumi, pumpkin seeds and parsley. Dot the raspberries over the top, then drizzle with half the dressing. Serve with the remaining dressing on the side.
Typical values per serving:
This recipe was first published in March 2021.